Phosphorus in products

A person can not exist without a constant replenishment of his energy and other expenses. Consuming food, we do not think that with food we get not only proteins, fats and carbohydrates (macronutrients), but we also make up for the lack of micronutrients - vitamins and minerals. With each meal we restore the balance of these substances in the body, ensuring the maintenance of homeostasis.

Speaking about the needs of the human body in vitamins and minerals, among others, special attention should be paid to such a trace element as phosphorus.

Lack of it in the body can arise as a result of two reasons: alimentary (when the deficit occurs as a result of inadequate intake of a trace element with food) and relative (when products containing phosphorus are used by a person in the proper quantity and volume, however, there are certain metabolic disorders And its absorption is severely limited). The latter can be observed with an excess of "competitive" microelements in the body. Such, in the first place, are magnesium, calcium and aluminum. Among the causes of impaired absorption of phosphorus can be noted chronic diseases of the gastrointestinal tract, as well as kidney and thyroid gland. Of particular importance is the lack of a microelement for children, most often it occurs with artificial feeding, as well as with incorrect and untimely introduction of lures. In such children, a chronic lack of vitally important mineral can lead to the development of a serious disease - rickets.

Most of this chemical element in the bound state (namely, in the form of salts) is found in bone tissue and dental tissue.

Constantly occurring in the human body metabolic processes, including in bone tissue, determine the daily need for a trace element: it is necessary that the phosphorus in food consumed per day, contained in an amount of about 1200 mg. By the way, about fifteen percent of this element in the body is spent on metabolic processes in muscle tissue and various organs.

Among other things, this trace element in the form of phosphoric acid is one of the basic enzymes necessary for most chemical reactions taking place in cells, tissues and organs of man. This acid is involved in the synthesis of starch and glycogen in the liver, as well as in the composition of nerve fibers.

Phosphorus in foods is contained in almost all, however, often in small quantities. To ensure the intake of the necessary level of mineral in the body, it is important to know its main sources among food products.

What foods contain phosphorus?

The main sources of microelements are distinguished among products of animal and vegetable origin.

Phosphorus in foods of plant origin, such as cereals, beans, nuts, pumpkin, garlic, cabbage, mushrooms and berries - is contained in large quantities. These foods are the main sources of a vital microelement. The microelement is retained in products, unlike vitamins, it is good and practically does not undergo destruction under thermal or chemical influences. Phosphorus in foods of animal origin is found mainly in meat, fish, milk and dairy products. The highest content of trace elements is found in marine fish and low-fat meat (mainly beef).

Previously, a source of phosphorus, such as bone meal, containing, in addition, vitamin D. Previously, as for various dietary supplements containing vitamin and mineral complexes, they are now on the shelves of pharmacy kiosks can be found a huge variety.